02401cam a22003853u 4500 62838 UtSlPG 20260610134440.0 m cr n 260607r2020||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 SF Cross, H. Russell Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm Salt Lake City, UT : Project Gutenberg, 2020 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier United States. Department of Agriculture. Farmers' bulletin no. 2264 Release date is 2020-08-03 "Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a comprehensive guide published by the United States Department of Agriculture in the late 20th century. This instructional publication offers detailed information about the processes involved in the humane slaughtering, butchering, and preservation of lamb meat, making it a valuable resource for those involved in farming and home food processing. The book systematically covers a range of topics, starting with the selection and care of lambs before slaughter, followed by the actual slaughtering process, chilling the carcass, and cutting it into various retail cuts. It emphasizes the importance of proper sanitation and procedures to ensure meat quality and safety throughout the process. Additionally, the guide includes sections on preserving lamb pelts and cooking techniques appropriate for different cuts of meat. Through clear instructions, the authors provide practical advice for farmers and home cooks alike, highlighting the significance of ethical practices and health regulations in meat preparation. (This is an automatically generated summary.) Original publication data not identified Meat cutting Slaughtering and slaughter-houses Lamb (Meat) Green, E. Curtis Jones, William R. Kotula, Anthony West, R. L. (Roger Lawrence), 1945- United States. Department of Agriculture. Farmers' bulletin no. 2264 https://www.gutenberg.org/ebooks/62838 103662 103662